Hi there
Sooo I tested a new spiced burger on my husband..seems spice and tonsillitis doesn't mix. But I liked it so Im posting it and hopefully you enjoy :)
Ingredients
Burger buns
Fresh lettuce leaves - cos is always good
Sliced tomato
Mango chutney (see earlier post)
Pattie
1 kg beef mince
1 onion diced
1 egg
2 cloves of garlic diced
1 teaspoon each ginger, turmeric, gram masala, coriander, cumin and smoked paprika
a pinch of chill powder
1 tablespoon sea salt
couple of grinds of black pepper
1 handful of parsley chopped
3-4 leaves of fresh sage chopped
some flour for coating
To save time I cook the onion in a pan and once tender I add the garlic and spices for a minute till aromatic (code for smells yummy and releases all its flavor). I then take off the heat and add the sage and mix thru while still hot. Put aside while sorting other things.
I then slice tomato and make mango chutney or if you don't have that a beetroot chutney on its own is great.
Combine all the pattie ingredients in a bowl and using clean hands mix together. Form into 8 patties which I put in a plate with flour just to coat. Put on their own plate and place in the fridge to chill.
Heat the bbq or a pan to high. If using a pan have the oven on at 160 degrees.
Lightly brush the patties with oil and put on the bbq or pan. Cook till done the way you like (if using a pan you might want to finish in the oven to avoid burning)
Make the burgers up. If your my husband (without tonsillitis) its tomato sauce (ketchup) on the bottom of the bun, pattie, mango chutney, tomato and lettuce. Each to their own. Enjoy xx
Saturday 30 August 2014
Easy chicken dinner
Hi everyone
Often I want an easy recipe for chicken pieces. A few ingredients and off we go. This recipe uses drums or boned chicken thighs skin on. Slices of orange or if you want to be fancy preserved lemon peel make the taste of the dish fresh and yummy
Ingredients
12 chicken legs or 8 boned chicken thighs skin on
2 oranges halved and sliced
2 tablespoons olive oil
4 cloves of garlic sliced
3 tablespoons of runny honey - (warm normal honey as an alternative)
1 tablespoon wholegrain mustard
Juice of a lime or lemon
Juice of an orange - when I haven't had orange Ive actually used orange cordial concentrate
Preheat oven to 200 degrees. Place the chicken (thighs skin side up) in an oven dish with the orange slices.
Mix the rest of the ingredients in a jar and our over the chicken and orange. Roast for half an hour. Pull out and turn the chicken and baste it. Cook again for another 15 to 30 mins until golden and cooked through.
Eat with a yummy green salad and mash or couscous. Enjoy :)
Often I want an easy recipe for chicken pieces. A few ingredients and off we go. This recipe uses drums or boned chicken thighs skin on. Slices of orange or if you want to be fancy preserved lemon peel make the taste of the dish fresh and yummy
Ingredients
12 chicken legs or 8 boned chicken thighs skin on
2 oranges halved and sliced
2 tablespoons olive oil
4 cloves of garlic sliced
3 tablespoons of runny honey - (warm normal honey as an alternative)
1 tablespoon wholegrain mustard
Juice of a lime or lemon
Juice of an orange - when I haven't had orange Ive actually used orange cordial concentrate
Preheat oven to 200 degrees. Place the chicken (thighs skin side up) in an oven dish with the orange slices.
Mix the rest of the ingredients in a jar and our over the chicken and orange. Roast for half an hour. Pull out and turn the chicken and baste it. Cook again for another 15 to 30 mins until golden and cooked through.
Eat with a yummy green salad and mash or couscous. Enjoy :)
Easy peasy dessert
Hi there
I don't often make desserts as hubby is not a sweet tooth. But sometimes he asks for one with 2 minutes notice and Im found at 9pm rummaging through the pantry and fridge to find something to make quickly. Simple is always best.
One such recipe was for a parfait which you can mix and match with any fruit you may have Ive made it with frozen berries or with fresh or canned fruit.
Ingredients
8 anzac biscuits broken up - Ive used good old vanilla wines too
1/2 cup of nuts - Ive used almonds or pistachios chopped up
2 tablespoons of melted butter
200 gms raspberries or strawberries
1-2 tablespoons of icing sugar - 1 if you have a hubby who doesn't like too sweet
1 tablespoon lemon or lime juice
1 1/2 cup plain yoghurt
1/2 cup sour cream or creme fraiche or mascapone whatever you prefer
1/2 cup lemon curd or passionfruit
Process the biscuits and nuts in a food processor. Then toast in a pan with the melted butter and tip on a plate and put n the fridge to cool
Mascerate the berries by combining the berries, sugar and lime juice. Crush with a fork and taste. If too tart add another tablespoon of icing sugar.
Mix together the yoghurt and sour cream or whatever you are using. Then fold the curd or passionfruit. Don't over mix.
Ok then layer into glass bowls or glasses. Biscuits first leaving a little bit for garnish. Then yoghurt and then raspberries. Top with a sprinkle of biscuit crumb. Yum!
I don't often make desserts as hubby is not a sweet tooth. But sometimes he asks for one with 2 minutes notice and Im found at 9pm rummaging through the pantry and fridge to find something to make quickly. Simple is always best.
One such recipe was for a parfait which you can mix and match with any fruit you may have Ive made it with frozen berries or with fresh or canned fruit.
Ingredients
8 anzac biscuits broken up - Ive used good old vanilla wines too
1/2 cup of nuts - Ive used almonds or pistachios chopped up
2 tablespoons of melted butter
200 gms raspberries or strawberries
1-2 tablespoons of icing sugar - 1 if you have a hubby who doesn't like too sweet
1 tablespoon lemon or lime juice
1 1/2 cup plain yoghurt
1/2 cup sour cream or creme fraiche or mascapone whatever you prefer
1/2 cup lemon curd or passionfruit
Process the biscuits and nuts in a food processor. Then toast in a pan with the melted butter and tip on a plate and put n the fridge to cool
Mascerate the berries by combining the berries, sugar and lime juice. Crush with a fork and taste. If too tart add another tablespoon of icing sugar.
Mix together the yoghurt and sour cream or whatever you are using. Then fold the curd or passionfruit. Don't over mix.
Ok then layer into glass bowls or glasses. Biscuits first leaving a little bit for garnish. Then yoghurt and then raspberries. Top with a sprinkle of biscuit crumb. Yum!
Roasted cherry tomato, avocado and asparagus and haloumi salad
Continuing my dream of spring heres an easy salad to make to enjoy along side a nice piece of steak or a roasted chicken.
Ingredients
1-2 punnets of cherry tomatoes halved
a couple of handfuls each of baby spinach and or rocket
2 bunches of asparagus ends cut and sliced in half lengthwise
1-2 nice ripe avocados halved skinned and sliced
3-4 sun dried tomatoes thinly sliced
400gm haloumi sliced into 1cm slices
4 tablespoons of toasted pine nuts
handful of basil
Dressing
glug of good quality olive oil (not he olive oil you cook with)
zest and juice of lemon
OR
Dressing
half a cup of plain yoghurt
zest and juice of a lemon
1/2 teaspoon paprika (smoked or otherwise)
So preheat the oven to 160 degrees
Toss the tomatoes in a little olive oil and place on a baking tray. Season. Cook for half an hour to 3/4 of an hour till juicy. If you only have a bbq I put them on a medium grill and turn regularly till cooked. Let cool
Toss the asparagus in some olive oil and bbq until tender. Or put in a hot pan and stir fry till tender
Cook the cheese in a hot pan with a little olive oil. 30 seconds each side and don't worry if it melts it will firm up on a plate
Now to make the salad. You can make on individual plates or all together on a big platter. I like the platter because you can pile it up and all that color looks awesome.
Spinach and or rocket scattered on the bottom. Asparagus next then tomatoes and haloumi interchanged in layers. Place the avocado slices on top and sprinkle over the sliced sun dried tomato and pine nuts.
Drizzle over the dressing you choose to use and garnish with the basil leaves.
Ingredients
1-2 punnets of cherry tomatoes halved
a couple of handfuls each of baby spinach and or rocket
2 bunches of asparagus ends cut and sliced in half lengthwise
1-2 nice ripe avocados halved skinned and sliced
3-4 sun dried tomatoes thinly sliced
400gm haloumi sliced into 1cm slices
4 tablespoons of toasted pine nuts
handful of basil
Dressing
glug of good quality olive oil (not he olive oil you cook with)
zest and juice of lemon
OR
Dressing
half a cup of plain yoghurt
zest and juice of a lemon
1/2 teaspoon paprika (smoked or otherwise)
So preheat the oven to 160 degrees
Toss the tomatoes in a little olive oil and place on a baking tray. Season. Cook for half an hour to 3/4 of an hour till juicy. If you only have a bbq I put them on a medium grill and turn regularly till cooked. Let cool
Toss the asparagus in some olive oil and bbq until tender. Or put in a hot pan and stir fry till tender
Cook the cheese in a hot pan with a little olive oil. 30 seconds each side and don't worry if it melts it will firm up on a plate
Now to make the salad. You can make on individual plates or all together on a big platter. I like the platter because you can pile it up and all that color looks awesome.
Spinach and or rocket scattered on the bottom. Asparagus next then tomatoes and haloumi interchanged in layers. Place the avocado slices on top and sprinkle over the sliced sun dried tomato and pine nuts.
Drizzle over the dressing you choose to use and garnish with the basil leaves.
Friday 29 August 2014
Spring is in the air
Hey everyone. Spring is in the air here and we are planting the vege garden and dreaming of warm weather and relaxed food with a nice pinot gris beside. A favorite for me is a great piece of butterflied leg of lamb, spiced and cooked on the bbq. I team that with a yummy mango chutney that is so easy to make and a green salad on the side. Heres what I do:
Ingredients
1.2 kg or more butterflied leg of lamb - any butcher will do it for you if you can't find one on the shelves
Marinade
4 tablespoons olive oil
1 teaspoon each of smoked paprika, cumin, coriander and ginger
2 cloves of garlic
juice of 1 lime
salt and pepper
Chutney
1 cup of yoghurt
1/2 cup mango chutney
zest and juice of a lime
1 tablespoon each coriander and mint
Pre heat the bbq on high or if cooking in the oven heat 180 degrees
Mix the marinade and rub it all over the lamb. Marinate for at least 30 mins.
Mix all the ingredients for the chutney and put in the fridge to wait.
If using the bbq I put the lamb on skin side down and cook for 15 mins. If its burning the meat turn the bbq down to med after 5 mins. I then turn and cook the other side for 10mins. Take it off the bbq and let it sit under foil for 10 mins before slicing.
If cooking in the the oven I heat a big pan first to hot and sear the lamb on both sides. I then put in the oven for 10 mins of both sides. Take out and let it sit for 10 mins before slicing.
For a green salad I just toss different salad leaves with a squeeze of lemon or lime and a glug of olive oil (good stuff not the cooking olive oil) and season. Eat with fresh bread and enjoy xx
Ingredients
1.2 kg or more butterflied leg of lamb - any butcher will do it for you if you can't find one on the shelves
Marinade
4 tablespoons olive oil
1 teaspoon each of smoked paprika, cumin, coriander and ginger
2 cloves of garlic
juice of 1 lime
salt and pepper
Chutney
1 cup of yoghurt
1/2 cup mango chutney
zest and juice of a lime
1 tablespoon each coriander and mint
Pre heat the bbq on high or if cooking in the oven heat 180 degrees
Mix the marinade and rub it all over the lamb. Marinate for at least 30 mins.
Mix all the ingredients for the chutney and put in the fridge to wait.
If using the bbq I put the lamb on skin side down and cook for 15 mins. If its burning the meat turn the bbq down to med after 5 mins. I then turn and cook the other side for 10mins. Take it off the bbq and let it sit under foil for 10 mins before slicing.
If cooking in the the oven I heat a big pan first to hot and sear the lamb on both sides. I then put in the oven for 10 mins of both sides. Take out and let it sit for 10 mins before slicing.
For a green salad I just toss different salad leaves with a squeeze of lemon or lime and a glug of olive oil (good stuff not the cooking olive oil) and season. Eat with fresh bread and enjoy xx
Saturday 12 July 2014
Beef moroccan style
Hi everyone
In winter my husband generally hibernates and wants stews, casseroles and roasts. Comfort food is high priority. We love beef though. This can be expensive so Ive been using cheaper cuts such as gravy beef, blade or chuck steak etc.
I have also been using a pressure cooker for the first time. I had a cousin burned by one when I was little so I always eyed them suspiciously. But the new ones out now are so easy to use. If you don't have one slow cooking in a casserole or a slow cooker will be as good.
Heres a recipe you might want to try.
Slow cooked beef moroccan style
1 kg chuck or gravy beef trimmed of fat and cut into 2 cm size cubes
2 onions finely chopped
4 cloves garlic diced
2 tablespoons olive oil
2 tablespoons ras el hanout (see below)
1/2 teaspoon harissa or if you don't have that then a pinch of cayenne pepper
1/4 teaspoon black pepper
400ml can of diced tomato and juice
1/2 cup beef stock
1/2 cup of blanched almonds chopped roughly
1/2 tablespoon honey
1/2 cup chopped dried prunes or figs
1 tablespoon cilantro leaves chopped
2 tablespoons italian parsley chopped
Mix in a non metallic bowl a marinade of the onions, garlic, oil, ras el hanout and harissa. Season and add the beef. If using a casserole preheat the oven to 140C (275F).
After 30 mins heat a pan to hot and sear the beef and the marinade. Place in a casserole dish or pressure cooker and add the other ingredients bar one tablespoon of the parsley. Stir well and cover. Cook for 3 1/2 hours in oven if casseroling or 45 minutes if using a pressure cooker.The meat should be falling apart and yummy. If at the end of cooking the liquid is not thick and glossy then take the meat out and put it aside. If using a casserole put the liquid in a pot and reduce down. If in the pressure cooker you can use the sauté function for 20 mins or so to reduce. Once done put the meat back in transfer to a serving dish and scatter the parsley on top. Serve.
Ras el hanout is a spice blend and everyone does it differently. You can get blends in the supermarket but if you can try making your own based on the combinations you like. Nose is key. If in New Zealand I can send my blend for this recipe to you. If interested leave a comment :)
Enjoy xx
In winter my husband generally hibernates and wants stews, casseroles and roasts. Comfort food is high priority. We love beef though. This can be expensive so Ive been using cheaper cuts such as gravy beef, blade or chuck steak etc.
I have also been using a pressure cooker for the first time. I had a cousin burned by one when I was little so I always eyed them suspiciously. But the new ones out now are so easy to use. If you don't have one slow cooking in a casserole or a slow cooker will be as good.
Heres a recipe you might want to try.
Slow cooked beef moroccan style
1 kg chuck or gravy beef trimmed of fat and cut into 2 cm size cubes
2 onions finely chopped
4 cloves garlic diced
2 tablespoons olive oil
2 tablespoons ras el hanout (see below)
1/2 teaspoon harissa or if you don't have that then a pinch of cayenne pepper
1/4 teaspoon black pepper
400ml can of diced tomato and juice
1/2 cup beef stock
1/2 cup of blanched almonds chopped roughly
1/2 tablespoon honey
1/2 cup chopped dried prunes or figs
1 tablespoon cilantro leaves chopped
2 tablespoons italian parsley chopped
Mix in a non metallic bowl a marinade of the onions, garlic, oil, ras el hanout and harissa. Season and add the beef. If using a casserole preheat the oven to 140C (275F).
After 30 mins heat a pan to hot and sear the beef and the marinade. Place in a casserole dish or pressure cooker and add the other ingredients bar one tablespoon of the parsley. Stir well and cover. Cook for 3 1/2 hours in oven if casseroling or 45 minutes if using a pressure cooker.The meat should be falling apart and yummy. If at the end of cooking the liquid is not thick and glossy then take the meat out and put it aside. If using a casserole put the liquid in a pot and reduce down. If in the pressure cooker you can use the sauté function for 20 mins or so to reduce. Once done put the meat back in transfer to a serving dish and scatter the parsley on top. Serve.
Ras el hanout is a spice blend and everyone does it differently. You can get blends in the supermarket but if you can try making your own based on the combinations you like. Nose is key. If in New Zealand I can send my blend for this recipe to you. If interested leave a comment :)
Enjoy xx
Saturday 8 March 2014
Little morsels of awesomeness
Hi everyone
Today I felt like making pie. I made a couple. One was a Chicken, Leek and Mushroom pie. The other was a Caramelized onion, bacon and silver beet tart. I have been asked for the recipe for the tart so here it is :)
Ingredients
Puff pastry for a six deep dish muffin tin (5 sheets of puff pastry)
1 tablespoon olive oil
500 grams of silver beet or spinach
2 red onions diced
250 gms bacon chopped
2 cloves of garlic chopped
1/2 tablespoon thyme leaves picked
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/8 teaspoon nutmeg
1/2 cup creme fraiche or sour cream
2 eggs beaten
1/2 cup grated cheddar cheese
salt and pepper
Preheat the oven to 200C.
Grease the muffin tin. Cut the pastry to fit the muffin shapes. You can just have squares if you like edges out or cut to shape in circles so its neat and tidy. You can blind bake the pastry if you like for 15mins. If you do once you take the casings out of the oven turn it down to 180C
Im lazy and don't tend to blind bake with this recipe. What I do is put a tray in the oven to heat up so when you place the completed muffin tin in the one the bottom of the tarts have an immediate heat source which helps to cook the bottoms and reduce risk of soggy pastry.
In terms of the filling cut the leaves away from the stalks of the silver beet and roughly chop the leaves. Discard the stalks. Heat the oil to medium in a pan and add the onion, bacon,thyme and garlic. Cook for 10 mins stirring occasionally until the onions are tender. Add the balsamic and sugar and cook for a minute. Add the silver beet a handful at a time and toss until wilted. Take off the heat.
Mix the cheese, eggs, creme fraiche (or sour cream if using). I tend to use a combo of both. Add the onion mixture and fold together. Season.
Divide the mixture between the tart cases. Pile the mixture up as it will reduce as it cooks.
Bake for 25 minutes until filling is fir and golden.
Serve with a yummy chutney
Enjoy
Today I felt like making pie. I made a couple. One was a Chicken, Leek and Mushroom pie. The other was a Caramelized onion, bacon and silver beet tart. I have been asked for the recipe for the tart so here it is :)
Ingredients
Puff pastry for a six deep dish muffin tin (5 sheets of puff pastry)
1 tablespoon olive oil
500 grams of silver beet or spinach
2 red onions diced
250 gms bacon chopped
2 cloves of garlic chopped
1/2 tablespoon thyme leaves picked
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/8 teaspoon nutmeg
1/2 cup creme fraiche or sour cream
2 eggs beaten
1/2 cup grated cheddar cheese
salt and pepper
Preheat the oven to 200C.
Grease the muffin tin. Cut the pastry to fit the muffin shapes. You can just have squares if you like edges out or cut to shape in circles so its neat and tidy. You can blind bake the pastry if you like for 15mins. If you do once you take the casings out of the oven turn it down to 180C
Im lazy and don't tend to blind bake with this recipe. What I do is put a tray in the oven to heat up so when you place the completed muffin tin in the one the bottom of the tarts have an immediate heat source which helps to cook the bottoms and reduce risk of soggy pastry.
In terms of the filling cut the leaves away from the stalks of the silver beet and roughly chop the leaves. Discard the stalks. Heat the oil to medium in a pan and add the onion, bacon,thyme and garlic. Cook for 10 mins stirring occasionally until the onions are tender. Add the balsamic and sugar and cook for a minute. Add the silver beet a handful at a time and toss until wilted. Take off the heat.
Mix the cheese, eggs, creme fraiche (or sour cream if using). I tend to use a combo of both. Add the onion mixture and fold together. Season.
Divide the mixture between the tart cases. Pile the mixture up as it will reduce as it cooks.
Bake for 25 minutes until filling is fir and golden.
Serve with a yummy chutney
Enjoy
Wednesday 5 March 2014
Farewell to Summer
Hey everyone its been a while. Life takes over and suddenly its March 2014. I have to admit Im pining for summer. The weather is all over the place and I miss bbqs and salads. I thought for my first blog Id crate something simple that I do in summer when the sun is shining and we feel like something sweet. Grilled Figs or Peaches or Nectarines are yummy. Combine them with honey and cheese and well what could be better?
Basically I wash and half 12 ripe figs. If using peaches or nectarines do the same thing but take the seeds out of the centers. Preheat a bbq until really hot.
I use either goats cheese or feta (Hubby prefers feta) and I place a small piece in the centre where the seed would be (with the figs you smear it across with a knife yumm).
Place cheese side up on the bbq and cook for 10 mins until they go slightly soft and the cheese is melted.
For a dressing put 1/4 cup of good quality olive oil, 2 tablespoons of apple cider vinegar and 1 tablespoon of runny honey in a jar and screw on the top and shake to mix.
Pull out a platter and put some rocket (arugula) on the bottom. Place the figs on and put more rocket between them. Spoon the dressing over the figs and leaves. Season and enjoy :)
Basically I wash and half 12 ripe figs. If using peaches or nectarines do the same thing but take the seeds out of the centers. Preheat a bbq until really hot.
I use either goats cheese or feta (Hubby prefers feta) and I place a small piece in the centre where the seed would be (with the figs you smear it across with a knife yumm).
Place cheese side up on the bbq and cook for 10 mins until they go slightly soft and the cheese is melted.
For a dressing put 1/4 cup of good quality olive oil, 2 tablespoons of apple cider vinegar and 1 tablespoon of runny honey in a jar and screw on the top and shake to mix.
Pull out a platter and put some rocket (arugula) on the bottom. Place the figs on and put more rocket between them. Spoon the dressing over the figs and leaves. Season and enjoy :)
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